Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods

by Drakes Press

Master the age-old art of fermentation from home with Fermentation for Beginners . Fermented foods are a delicious and rich source of nourishment. However, many beginners are skittish about starting the process of fermentation for the first time. With straightforward guides, delicious recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, Fermentation for Beginners will be your guide to the art of fermentation and the science of probiotic foods. Fermentation for Beginners will show you how and why to ferment your own foods, Fermentation recipes Garlic Dill Pickles, Pear Chutney, Greek-Style Yogurt, Tempeh, Sourdough Baguettes, Corned Beef, Red Wine Vinegar, Basic Beer, Basic Wine, and much more! With the right combination of microbes and a little skill, Fermentation for Beginners will give you all the tools you need to start fermenting your own foods right away.

Genres: Cookbooks, Cooking, Food, Health, Reference, Nonfiction

144 pages, Paperback

First published November 27, 2013

Reviews

[Carol Bakker · Rating 3 out of 5]

A book about culture #chuckle.

Fermentation 101. Simplified. Basic information.

My personality is to dive into a-l-l the details, so this isn't quite as satisfying to read.

And with all the information available online, reading this would be a great and safe place to start.

[Stephen Cramer · Rating 5 out of 5]

Great for beginners

I know very little about fermentation but some of my friends have been talking about the health benefits of it so I was curious to try it. I picked this book because it was geared towards beginners and looked like it would cover the basics.
I like that the book teaches you how to begin fermentation in easy steps, from what food to buy to what equipment you will need. Plus there are many different recipes to try that are easy enough for a beginner to make. The book also includes more advanced recipes when you are ready to try something a little harder.

[Marie · Rating 5 out of 5]

Fermentation is the new (old) rave! I am addicted and this book really helped me get started. I still go back to it for the basics and then revise recipes. It's a great place to start.

[Sharon · Rating 4 out of 5]

I enjoyed this as a basic introductory book on fermentation. The overview wasn't overwhelming and I appreciated that the recipes seemed do-able in a home kitchen without much specialized equipment.

[Annette McIntyre · Rating 4 out of 5]

This book goes over several different forms of food fermentation, from yogurt to sauerkraut and kimchi, kombucha and other forms of fermenting giving you information on why, how and then gives recipes.

[Francine SCHMIDT · Rating 5 out of 5]

Good information. Nice recipes.

[Heidi · Rating 4 out of 5]

Not overwhelming, looking forward to trying some of the recipes.

[Ashley Michaud · Rating 5 out of 5]

What a quick and simple guide, it gave me the confidence I needed to use this in my own life and share it with others too!

[Jessica Jones · Rating 3 out of 5]

Not quite as informative as the prior read on fermentation, but I’m intimidated by performing the process at home so I’ll take any resource!

[Honest Mabel · Rating 5 out of 5]

loved it

I thought it was a great beginners book I am gonna buy it for sure! I need this book my stuff comes Friday lol

[Mary Bell · Rating 4 out of 5]

Quick skimming book for teaching about basic fermentation. I sm going to try and get it has a physical book, for my own cooking library. Good for learning.

[Bree · Rating 3 out of 5]

Notes:
chapter one is an almost word for word copy of the recipes in Nourishing Traditions

[Maggie · Rating 5 out of 5]

This book, Fermentation for Beginners is a wonderfully simplistic back to basics recipe book on preserving food the way our forefathers did it! Before I found this book, I started out lacto-fermenting drinks using ginger root that I fermented for a starter and this book is one of the few that use the ginger root as a starter instead of relying only on whey; which is the reason I bought the Kindle version so I could start using it immediately! The pineapple vinegar recipe pleases me to no end to finally have a use for the peel and core of a pineapple! Mine is almost ready to use and I am anxious to use it in the Curtido recipe! Now that I have been using the book and have made some of the recipes, I will be ordering a hard copy for my cookbook library! I will also buy additional copies to give as gifts at holiday! After reading some of the reviews on here for this book I came to the conclusion that apparently some people don't know that fermenting is a way of preserving food that goes back hundreds of years, maybe thousands of years, it certainly is not a "fad."
Many people know Captain James Cook as one of the world's greatest explorers from the 1800s, but they don't know that it was he who discovered that fermenting cabbage prevented Scurvy which had previously killed many sailors on long voyages. I have been fermenting beverages for some time now and I did a lot of research before I started because I didn't want to poison myself or others. When I learned that the good bacteria such as lactobacillus thrive in a pH between 2.5 and 4, and that bad bacteria such as botulism can't live in pH less than 4.6, I took that as the green light to start fermenting, so I got food/beverage pH kits to test and I test everything now! Our great-grandparents used to preserve food this way and all of the homemade sodas back then were actually healthy, not like the ones mass produced today. As I was doing research on fermenting beverages and food, I read hundreds of scientifically based academic research papers, I came to realize the lacto-ferment process not only preserves food, it concentrates the vitamins contained in the food. I write articles and cite some sources of my research findings such as the US National Library of Medicine National Institutes of Health, see articles here: https://maggiescornerdotorg.wordpress...

Read more about fermented fruits and vegetable at FOA (Food and Agriculture Organization of the United Nations,) Fermented Fruits and Vegetable, A Global Perspective http://www.fao.org/docrep/x0560e/x056...

[Kevin Lanahan · Rating 2 out of 5]

My librarian wife, knowing my love of cooking, thought I may like this book.

While the recipes look easy enough, I don't buy into the whole "Asian and European cultures that eat fermented foods live longer so we should, too" schtick that begins this book. Plus, I'm not that big a fan of the types of food in here.

If you are looking for a nice beginner book on this food fad, this will fit the bill nicely, but if the beer recipe is any indication, most of the recipes are too simplistic.

[Kristin · Rating 2 out of 5]

Quick read on the train the other day. I doubt this is the best book on fermentation around - it did not explain everything very thoroughly - but it's good enough to give me some confidence in attempting a few of these recipes.

[Lonnie · Rating 4 out of 5]

It was a very interested book. I've never done fermentation before but from what I read in this book, I would be confident to try on my own. I'm interested in making the garlic pickles presented in the book.

[Hana · Rating 3 out of 5]

This book is great for absolute beginners since most of the recipes don't call for a special brine or yeast.

[Sharon Okada · Rating 4 out of 5]

Currently trying recipes. Will report after tasting.

[Justin · Rating 3 out of 5]

Not enough original content to differentiate it from other fermentation books.